Stuffing a duck with aromatics
What the English equivalent of the word malansa (or malangsa) is, I have no idea. But it is the Filipino adjective used to describe anything that has a strong smell. But it is more than that, really. Any food that is malansa is likely to be a cause of allergy for those prone to it. Hence, fish is malansa, some more than others, but shrimps, crabs, lobsters and prawns are even more so. Chicken is also considered malansa and duck is more malansa than chicken. No cook can provide immunity to allergy but there are ways to get rid of the strong smell. The most common way is to use citrus — lemon, lime, kalamansi… But if you want to take it a step further, you can always add a few things to the lemon. Like?
Like onions. And rosemary. And whatever herbs you fancy and feel will not detract from the natural flavors of duck meat. That was what I did to prepare a 2.5 kg. duckling for our New Year’s Eve dinner. In the past, I either stuffed the bird’s cavity with a couple of pierced lemons or a mixture of rice, ham and mushrooms which I used in much in the same way that a turkey is stuffed.
I would have used fresh rosemary but I had none. From a family reunion on December 31st, an eat-’till-you-drop luncheon at an aunt’s house, we went straight to SM Megamall where I had seen pots and pots of fresh rosemary in a plant stall and they only cost P50.00 per pot. I saw them the day my daughter and I did our Christmas shopping. But because we were already carrying too many shopping bags and we were just dying to cross the street to The Podium where it was less crowded, I had to postpone buying the pots of rosemary. On New Year’s Eve, they were gone. So, I had to settle for my jar of dried rosemary.
I cut two of lemons into wedges, cut a large white onion into eights, I placed them in a bowl, added about 2 tablespoonfuls of dried rosemary, salt and pepper, and I tossed them together. I stuffed the duck’s cavity with the mixture, rubbed the skins with salt and pepper and the result was the sweetest-smelling duck I have ever cooked in my entire life.
I’m no gourmet cook but I think that the combination of a citrusy flavor and aroma with a decidedly sweet-smelling herb like rosemary, plus the subtle sweetness of the white onion did the trick.
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Oww, Ms. Connie, I have been waiting that you post another duck recipe, kasi I roasted a fresh newly slaughtered duck (straight from a farm) last Christmas and I don’t know if I overcooked it or what, but it came out juicy at the bottom (I did not use a dripping pan type) and the skin when kind of absorbed and the meat so so soft. Its an 8 pounder and was at the oven for 6 hours. The taste was bland, I ony put a whole garlic inside the cavity but did rubbed all over with herbs and spices. It taste better though than the cheapy Peking duck in some chinese grocery here.
Anyway, I have 1 more duck in my freezer and I don’t want to do the same mistake. (Since duck was a little pricey). And I want to serve it the way you did.
I have to admit though that the bones that I simmered after was the best broth I have ever made, so I guess if I make a mistake again with this 2nd duck, I will have some couldron of broth to look forward too. Thanks for the post.
ms. connie,
where can i buy dressed duck? thanks!
Ebba, ay na-late yung entry ko heheheh kasi we had the roast duck on New Year’s Eve (7-year-old family tradition).
misao, Shopwise Libis and also in S&R.
Hi Connie, how long did you bake the duck? I wish we were still raising then I could have made some… Thanks and Happy New Year!
I don’t think we have a direct English translation for malansa. The closest English I can find is “malodorous†but that is usually linked with an unpleasant smell (baho) which I’m sure wouldn’t apply to any food in your kitchen. Anyway, Happy New Year to you and your family. The duck sounds delicious.
Gay, it’s half hour for every pound at 170 to 180oC. Happy New Year too!
Ozi Chris, malansa is not exactly “fishy” either, right? Because the term is also used for poultry? Maybe “malansa” will someday find it’s way in the English dictionary hehehe Happy New Year!
Hi Ms. Connie,
I may be wrong but the closest translation of malansa i believe is “gamey”—used mostly for duck or deer or mutton. Hope that helps.
Great blog!
Connie, I agree with cindy. However, I’ll be adding malansa to my Engalog lexicon.
Thanks, Cindy.
I got hungry by just reading the recipes and looking at the pictures
Hi Ms. Connie! I know this is an old post, but there are translations for MALANSA in English.
When pertaining to fish and seafood, Americans say “fishy odor” to describe lansa. This comes from the pungent fish smell of rotting/not-so-fresh seafood.
As for meats like birds and even deer, Americans say “gamey odor.” Gamey from GAME, which is actually an old English term used to describe animals hunted down from the wild–after all, wild animals have a more pronounced smell. :p
BTW, do you have a recipe for PATO (as in duck) TIM? :p
hi connie, can i cook the duck in a a turbo broiler instead? If so, what should the temperature be and how log should i cook the duck? Thanks for your help.
Btw, I’m a big fan of yours that i follow your recipes to its nitty gritty detail. More power and happy new year to you and our family.
If your turbo broiler is large enough, yes. Same temp although the cooking time might be shorter as the skin will brown, and the meat will cook, faster in a turbo broiler.